How Chinese brewers refined their booze 5,000 years ago
More than 5,000 years ago, brewers in eastern China appear to have used red mold to make rice alcohol, then strained the drink through cloth. Microscopic residues on ancient pottery show evidence of both the fermentation method and the filtering process to separate the liquid from leftover grain.
Image: Phys.org
More than 5,000 years ago, brewers in eastern China appear to have used red mold to make rice alcohol, then strained the drink through cloth. Microscopic residues on ancient pottery show evidence of both the fermentation method and the filtering process to separate the liquid from leftover grain.
Originally published at Phys.org
